Features of Grain Germination With the Use of Aqueous Solutions of Fruit Acids

Abstract

The paper describes some aspects of producing germinated cereal grain with the use of fruits acids of various concentrations. The technological process of grain germination (including washing grain, disinfection, hydration by alternate steeping and air resting, germination, and drying) has been analysed and studied. To intensify germination and disinfection of grain of various crops at the steeping stage, aqueous solutions of organic acids (citric acid, malic acid, and inactive tartaric acid) were used. The results of studying the effect of these organic acids on the energy and germination ability of grain, the flouriness of malt grain, the amino acid composition of malt, the microbiological status of grain have been presented. For each grain crop, concentrations have been determined of active substances in the solutions that activate germination and reduce the time of malt production. A higher flouriness of malt grain, being an important brewing parameter, has been shown. The effect of the considered growth stimulants on the amino acid composition of the finished product has been studied. An increase in the amino acids content indicates splitting the grain endosperm more deeply and obtaining a biologically valuable food product rich in essential amino acids. While studying the microbiological status of grain with the use of the said organic acids, their disinfecting ability towards the pathogenic microflora of the grain was observed. It has been found that the suggested method of intensifying grain germination allows obtaining eco-friendly products in a shorter time, namely, 3–6 days depending on the grain crop. It has been established that, compared to the classical technology, using fruit acids as growth stimulants allows obtaining malt of higher quality, rich in biologically active substances. These grain raw materials can be used both to brew beer and to make highly nutritious healthy food.

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

“…Various chemical substances are used as stimulants [7]. In addition, natural intensifiers of the germination process, such as fruit acids, were widely used [43]. The use of these organic substances is promising, but they have a high cost.…”

“…Activation of technological solutions for buckwheat germination was carried out according to a special technology of processing liquids with cold non-equilibrium plasma [41,43]. A special laboratory setup for plasma-chemical activation of aqueous solutions of a generally accepted sample was used for the research [47].…”

Development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions

“…From a scientific point of view, the production of germinated flaxseed using an intensive and environmentally friendly technology is interesting. Scientific and technical sources [23][24][25][26][27] give various methods of intensifying seed germination. The main methods used in the intensification of germination are as follows: biotechnological, chemical, physical, physicochemical, complex and others [23,[25][26][27][28].…”

Implementation of the plasmochemical activation of technological solutions in the process of ecologization of malt production

“…In addition, the use of chemical intensifiers in the malting process, as a rule, significantly worsens the state of technological solutions (sewage water). Thus, the application of organic acids [3], including fruit [4], significantly reduces the pH and cause the acidifying of wastewater and reservoirs which they penetrate.…”

“…The urgency of finding the latest methods of wastewater treatment lies in the need to improve the ecological state of the food industry, as pollution of water resources by the food processing industry takes on a critical scale [8]. Thus, the indicators of sewage contamination may amount to: dry residue -2,300 mg/dm 3 ; suspended substances -850 mg/dm 3 ; residue after roasting -240 mg/dm 3 ; total nitrogen -270 mg/dm 3 ; phosphorus -150 mg/dm 3 ; potassium -64 mg/dm 3 ; calcium -134 mg/dm 3 ; sodium -3 mg/dm 3 ; oxidation -960 mg O 2 /dm 3 ; biochemical oxygen consumption -1,800 mg O 2 /dm 3 ; pH 6.0. Such values indicate a high level of wastewater contamination and outdated methods and equipment for its purification.…”